Butterscotch pecan ice cream loaf – just three ingredients!

There are so many things to love about this amazing butterscotch and pecan ice cream loaf. For a start, it has a fantastic flavour that’s rich and more-ish, plus a wonderfully fine and light crumb. It’s the kind of dessert you just have to savour, as much as you’ll want to wolf down in seconds! And, rather amazingly, this pretty impressive loaf is made with just three ingredients.

So what’s the secret to this amazing dessert? It’s all thanks to Kelly’s of Cornwall, a Bodmin based pioneer of Cornish clotted cream ice cream, which makes for a wonderfully versatile ingredient. Made with clotted cream and whole milk that’s fresh from Cornish cows that have been raised and allowed to graze on Cornwall’s lush greenery, the distinctive, creamy flavour and super-smooth texture means it’s perfect for the job.

For this recipe, I’ve used the luxurious Kelly’s of Cornwall Butterscotch Pecan ice cream, a just-released flavour from the Kelly’s of Cornwall ice cream parlours. It has butterscotch and pecan pieces swirled into it, bringing intense deliciousness and a creamy finish to every bite.

It’s available in selected Asda, Co-op and Morrisons stores nationwide and most importantly, it’s utterly delicious. So why am I baking with it? Well, the idea to ‘warm up with ice cream’ came about during a collaboration between Kelly’s and chef James Strawbridge and his foodie father, engineer and television presenter Dick Strawbridge – and it’s so much fun!

My recipe makes a loaf large enough to serve 4-6, and you’ll have enough ice cream left in the tub to serve everyone a fresh scoop with a slice or two of the finished butterscotch pecan loaf.

Ingredients

For the loaf

• 300g (10.5 oz) Kelly’s of Cornwall Butterscotch Pecan ice cream
• 160g (5.75 oz) self raising flour
• 1 handful pecans

Optional extras to serve

• 200g (7 oz) Kelly’s of Cornwall Butterscotch Pecan ice cream (the rest of the tub)

Instructions

Preheat the oven to 200C/390F (180C/355F fan). Put the ice cream in a mixing bowl and allow to defrost until liquid.

Stir in the flour until well combined.

Pour the batter into a lined, 2lb loaf tin and level off.

Top the ice cream with the pecans.

Bake for 30 minutes, then insert a skewer into the centre of the loaf. It should come out clean. If not, bake for another 5-10 minutes.

Allow the loaf to firm up in the tin a little, then transfer to a wire rack to cool completely.

To serve, I suggest slicing and serving with a fresh scoop or two of Kelly’s of Cornwall Butterscotch Pecan ice cream.

More ways to make an ice cream loaf with Kelly’s of Cornwall

With so many flavours of Kelly’s to choose from, you can pick whatever you fancy and it should work equally well in the ice cream loaf.

Why not try:

• Cornish Clotted Cream Butterscotch Pecan ice cream
• Cornish Clotted Cream Ice Cream
• Cornish Clotted Cream Honeycomb Crunch Ice Cream
• Cornish Clotted Cream & Chocolate Brownie with Salted Caramel Ice Cream
• Cornish Clotted Cream Salted Caramel Ice Cream
• Cornish Clotted Cream Berry Eton Mess Ice Cream
• Cornish Vanilla Dairy Ice Cream

How about this Kelly’s of Cornwall Berry Eton Mess ice cream loaf topped with a handful of raspberries before baking?

Or perhaps I could tempt you with a Kelly’s of Cornwall Honeycomb Crunch ice cream loaf with a swirl of toffee sauce added before baking?

Pretty delicious, right?! Don’t forget to follow Kelly’s of Cornwall on Instagram.

If you’d like to print this idea to try at home, just hit PRINT on the recipe card below.

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5 from 6 votes

Butterscotch pecan ice cream loaf - three ingredients!

There are so many things to love about this amazing butterscotch and pecan ice cream loaf. For a start, it has a fantastic flavour that’s rich and more-ish, plus a wonderfully fine and light crumb.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Desserts and sweet treats

Keyword: dessert

Servings: 6 servings

Calories: 302kcal

Author: Emily Leary

Ingredients

For the loaf

• 300 g (10.58 oz) Kelly’s of Cornwall Butterscotch Pecan ice cream
• 160 g (5.64 oz) self raising flour
• 1 handful pecans

Optional extras to serve

• 200 g (7.05 oz) Kelly’s of Cornwall Butterscotch Pecan ice cream the rest of the tub

Instructions

• Preheat the oven to 200C/390F (180C/355F fan). Put the ice cream in a mixing bowl and allow to defrost until liquid.
• Stir in the flour until well combined.
• Pour the batter into a lined, 2lb loaf tin and level off.
• Top with the pecans.
• Bake for 30 minutes, then insert a skewer into the centre of the loaf. It should come out clean. If not, bake for another 5-10 minutes.
• Allow to firm up in the tin a little, then transfer to a wire rack to cool completely.
• To serve, I suggest slicing and serving with a fresh scoop or two of Kelly’s of Cornwall Butterscotch Pecan ice cream.

Notes

If you love this recipe, why not try a Kelly’s of Cornwall Berry Eton Mess ice cream loaf topped with a handful of raspberries before baking? Or try Kelly’s of Cornwall Honeycomb Crunch ice cream loaf with a swirl of toffee sauce added before baking.

Nutrition

Calories: 302kcal | Carbohydrates: 31g | Protein: 4g | Fat: 5g | Potassium: 26mg | Calcium: 4mg | Iron: 0.2mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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Which flavour of ice cream would you bake into an ice cream loaf?

If you’re looking for more sweet treats, my desserts recipe section is full of ideas and inspiration. 

This is a commissioned post for Kelly’s of Cornwall.